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Ingredients2 h 50 m servings 144 cals
Original recipe yields 36 servings (36 cookies)
- Stir cream cheese in a large bowl until smooth. Crumble cookies over cream cheese and mix using your hands. Form mixture into balls, arrange on a baking sheet, and insert a toothpick into each ball. Refrigerate until solid, at least 2 hours. Or freeze, 15 to 30 minutes.
- Melt almond bark in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Dip cookie balls in the melted bark and place on waxed paper to cool.
Per Serving: 144 calories; 9.3 g fat; 14.1 g carbohydrates; 1.8 g protein; 12 mg cholesterol; 79 mg sodium. Full nutrition